9 Jun 2016 No Cook Savoury
Although this recipe calls for succulent slow-cooked pulled pork, there’s no need to wait around for hours of cooking since these days it’s available ready-to-use from supermarkets. If your pulled pork doesn’t come with its own sachet of sauce, then use 50g of any sweet or hot chilli sauce. These filled lettuce cups work well for parties, picnics or in a lunchbox.
To make the dressing, pour the sachet of chilli sauce into a medium bowl and add the lime juice, ginger, garlic and fish sauce. Give everything a good stir together. Spoon a tablespoon of the dressing into each of two tiny serving bowls and set aside.
Add the pulled pork and spring onions to the remaining sauce in the main bowl. Finely chop half the coriander, add to the bowl and toss everything until evenly coated.
Slice the lettuce leaves in half if large and divide them evenly between two serving plates. Spoon the pork mixture into the lettuce cups and place a little pile of beansprouts on top of each one. Pile some prawn crackers beside them.
Sprinkle the peanuts over the top. Scatter with the chilli and remaining coriander leaves. Cut the lime into wedges and arrange two on each plate with a little dish of the reserved sauce for drizzling, and serve.
This recipe is taken from my book ‘The No-Cook Cookbook’ available now in all great bookstores and online at Amazon.
Photo (c) Cristian Barnett.
1 x 250g packet of pulled pork, finely chopped
2 spring onions, finely chopped
Large handful of fresh coriander leaves
2 large, crisp, iceberg lettuce leaves, or 4 smaller inner leaves, or 8 Little Gem leaves
2 handfuls of prawn crackers
25g salted peanuts, roughly chopped
1 red chilli, finely sliced, de-seeded if you prefer less heat (optional)
50g sachet of chilli sauce (from pulled pork packet) or any hot or sweet chilli sauce
Juice of 2 limes
Thumb-sized piece of fresh ginger, peeled and finely grated
1 garlic clove, peeled and crushed
1 tsp fish sauce